Butternut Squash and Mushroom Tart
Preparation and cooking time: 35 minutes
I used the 'neck' end of a 2lb (1kilo) squash for these. It gave me nice, thin half circles that followed the shape of the pastry perfectly. The toasted walnuts add crunch and make an elegant finish.
Ingredients:
- butternut squash, 24 half circle slices, 90gr, 3.2oz
- 1/4 cup walnuts, halves or large pieces, 20gr, .7oz
- 5 - 6 medium mushrooms, forest or wild, if possible, 62gr, 2.2oz
- 1 medium leek, 80gr, 2.8oz
- 1/4 cup ricotta, 67gr, 2.4oz
- 1/2 tsp rosemary
- 2 tsp olive oil, 9gr, .32oz
- 2 tsp butter, 9.5gr, .33oz
- 1 sheet puff pastry - if there is a second sheet, freeze it Puff pastry can be refrozen twice, 125gr, 4.4oz
Instructions:
Pastry: Thaw the puff pastry, if needed. - Lay pastry out flat and cut 2 large circles, 5 - 6" in diameter (13 - 15 cm). Use a soup bowl as a guide.
- Lay the circles on a baking sheet. With a dull knife, lightly score a line about 1/3" (1cm) inside the edge of the pastry. It helps the edges to raise.
- Vegetables: Clean and thinly slice leek. Use about 4 inches (10cm) of leek.
- Clean and slice mushrooms.
- Peel squash using vegetable peeler or sharp knife. Cut off the neck end as close to the round end as possible. Cut the round end in half and clean out seeds. Wrap in film and refrigerate.
- Cut the neck end in half the long way (through stem). Lay one half flat and cut 24 paper thin slices (half circles). I used just less than 3" (7.5cm) for all 24 slices.
- Heat butter and oil in medium nonstick skillet over medium-high heat. Add walnuts and sauté 5 minutes, until toasted.
- Remove walnuts to a plate, leaving oil and butter behind. Add mushroom and leeks to same pan and sauté 5 minutes.
- Remove mushroom/leek to a plate. Add butternut squash slices in a single layer and sauté 1 minute per side. I did it in two batches.
- When done remove and stack up on a plate.
To assemble: Divide ricotta and spread on each puff pastry circle to scored line.- Divide rosemary and sprinkle over ricotta.
- Divide mushroom/leek and spread over ricotta.
- Divide squash slices and lay on mushroom/leek in the following pattern: 1 slice each: top, bottom, left, right with corners overlapping as needed but with small square opening in center. Do a 'mental' 1/4 turn of the pastry and repeat layers; twice.
- Bake in a pre-heated oven at 400F (200C) for 12 - 15 minutes, until sides of pastry have puffed around middle and are golden brown and squash is starting to brown.
- Remove. Divide walnuts and spoon into center of squash. Serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1011 / 505.5 Total Carbohydrates: 71 / 35.5 Dietary Fiber: 8 / 4 Total Fat: 72 / 36 Saturated Fat: 22 / 11 Cholesterol: 55 / 27.5 Protein: 24 / 12 Calcium: 267 / 133.5 Sodium: 736 / 368 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
